So after my last blog post...riddled with some
It was agreed upon by all those "who care about me"...I was officially...
GROUNDED from MY BLOG! (**effective immediately)
Sent to my room...no camera, certainly no computer, no snacks, no flat screen TV ...no wine.
No husband...no children...no ultra messy toy room...
No bills sitting out...no dirty pots to scrub... no diapers to change....
Did I say no children????
Just "POOR, POOR" me in exile from her kitchen and family ....left all alone...
...with a bed, a pillow and the latest edition of, "bon appetit!"
A pen and some paper (for which I was instructed to write on the words, "offense" and "weigh" 100x each) .....instead gave way to thoughts, ideas, bubbly doodles....
Solo brainstorming at its finest!
HOLY COW! I could get used to this grounded thing!
I'm going to misspell the crap out of words and write grammatically incorrect blog posts WAAAAY more often! In fact, I HOPE...NO...I PRAY... I am butchering this one... AS. WE. SPEAK!
So go ahead and "ground me" again you, "people who care..." I dare you.
Someone. Just. Might. Like it.
(**ALL MISTAKES/TYPOS IN THIS POST WERE ON PURPOSE!) ;)
Angel Hair with Fennel, Onion, Orange and Olives
~ my own recipe as a result of some alone time
8oz. Angel Hair Pasta, cooked Al dente - some cooking water reserved!
1 fennel bulb, trimmed and sliced
1 large red onion, sliced
3 orange circle slices, peel removed (about 1/4 inch thick)
1 large or 2 smaller cloves of garlic, cut in half
Olive oil, enough for coating a large pan
1 tablespoon capers, drained
2 tablespoon butter
1/8 cup cream Sherry
1/2 cup heavy cream
Chopped olives (to taste but about 1/2 cup)
1/4 cup fresh chopped flat leaf parsley
Fennel fronds for garnish
Kosher Salt and Fresh Cracked Pepper to taste
In a large pan coated with olive oil, cook down the fennel, red onion, orange slices and garlic until soft and fragrant, about 15 minutes.
Add a nice pinch of kosher salt and fresh cracked pepper (I think it is important in most recipes to add salt and pepper in layers) then the butter, sherry and capers and continue cooking down about 5 more minutes, deglazing the pan.
Remove from heat and let cool (it should look similar to the picture above with the wooden spoon).
When you're ready, add the mixture to a food processor then add cream, mix until it turns into a paste. (It will be a thick paste - not pretty looking) but honestly....you could salt and pepper to taste again and then stop right here and serve it with BREAD! YUM!)
Cook pasta Al dente - RESERVING SOME OF THE HOT PASTA COOKING WATER!
Drain pasta - DON'T RINSE!
Place pasta back into its pot, add the fennel puree and some of the (to desired consistency about 1/2 cup but do it little by little) reserved cooking pasta water and mix together well. (This will take a few minutes to get it well incorprated)
Stir in some chopped olives and fresh chopped flat leaf parsley. Salt and Pepper (AGAIN) to taste!
Garnish with fennel fronds and serve with crusty bread!